- 2 large potatoes (500g)
- 1tsp wholegrain mustard
- 1 lemon, zest of
- ½ red chilli
- ½ fresh dill
- 1 egg
- 4tbsp plain flour
- 2 tins of sustainably sourced salmon
- 100g frozen garden peas
- salt & pepper, to season
Bring a pot of salted water to the boil. Peel and chop your potato into quarters and add to the pot. Cook until tender – this should take about 15 minutes.
In a bowl, mix the mustard, lemon zest, chilli, dill, egg, flour and salmon until well combined.
When your potatoes are near cooked, add the peas to the pot for the final 2-3 minutes to cook, too.
Once your veggies have softened, drain them and use a masher to break them down. Stir into your salmon mixture, season, and shape into hockey puck sized fish cakes.
Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad.